Homemade Pakode

Nothing says comfort quite like a plate of hot, crispy pakode served with a steaming cup of chai. Whether it's a rainy afternoon, a family gathering, or simply an evening craving, pakode have been a beloved part of Indian kitchens for generations.

Made using P Mark Kachi Ghani Mustard Oil, these homemade pakode turn beautifully golden and crisp while developing the rich, authentic flavour that makes every bite irresistible. Fresh vegetables, aromatic spices, and quality mustard oil come together to create a snack that's simple, satisfying, and full of tradition.

Ingredients for Pakode

• Gram flour (besan) – 2 cups

• Onion – 2 medium, thinly sliced

• Potato – 1 medium, thinly sliced

• Spinach leaves – 1 cup (optional)

• Green chillies – 2, finely chopped

• Ginger – 1 tsp, grated

• Turmeric powder – ½ tsp

• Red chilli powder – 1 tsp

• Coriander powder – 1 tsp

• Carom seeds (ajwain) – ½ tsp

• Salt – to taste

• Water – as required

• P Mark Kachi Ghani Mustard Oil – for deep frying
  

Method for Pakode

1. In a large bowl, combine gram flour, turmeric, red chilli powder, coriander powder, ajwain, and salt. Add the sliced vegetables, green chillies, ginger, and enough water to make a thick batter.

2. Heat P Mark Kachi Ghani Mustard Oil until it reaches its smoking point, then lower the heat to the desired frying temperature.

3. Drop small portions of the batter carefully into the hot oil and fry in batches.

4. Turn the pakode occasionally until they become evenly golden brown and crisp on all sides.

5. Remove using a slotted spoon and place them on a paper towel to absorb excess oil.

6. Sprinkle with chaat masala if desired and serve immediately.

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